Article of food and process of producing the same.



however, only carried to t DAVID BRAININ, 0F CHARLOTTENBURG, GERMANY.

ARTICLE OF FOOD AND PROCESS OF PRODUCING THE SAME.

No Drawing,

To all whom-it may concern I Be it known that I, DAVID BRAININ, chemist,a subject of the Emperor of Russia, re-- siding at 61 Leibnizstrasse, inthe city of Charlottenburg, in the Kingdom of Prussia, German Empire,have invented a certain new and Improved Article of Food and Process ofProducing the Same, of which the following is a specification.

The present invention relates to a process of producing an article offood, from vegetable matter, ada' ted to serve as a substitute for meatand having a nutritive value equivalent to that of meat.

For the purposes of the invention I use roasted soy beans, with orwithout addition of other'vegetable matter, for example unripe rye andsteamed oats deprived of their husks. The soy bean is very rich innutriment and its presence in the food greatly increases the nutritivevalue of the same.

The process of manufacture may be carried out as follows: I dry andrough-grind unripe rye, and use oats in two forms, namely rough groundoats and raw oats steamed or deprived of their husks and dried. The soybeans are prepared by subjecting them in the first instance to aroasting process in order to reduce the odorous constituents, especiallythe large amount of oil contained in thebeans, and for the purpose ofopening them and rendering them easily digestible, the roasting processbeing,

e light brown stage, in order to retain the nutritive constituents ofthe bean unchanged. The light roasting is of great importance in view ofthe nature of soy beans, since as soon as the dark brown stage isreached, corresponding to the stage to which coffee beans are usuallyroasted, all the nourishing matter is converted and lost. The lightlyroasted beans are ground or pounded and mixed with the other substances.

Specification of Letters Patent.

Application filed December 11, 1912. Serial No. 736,063.

Patented Mar. 3, 1914.

The unripe oats are used in view of their high nourishing value andpercentage of uicy ingredients and in order to reduce the proportion ofmeal present. Treating the raw oats with steam renders them readilysoluble and easily digestible.

Vegetables may be added to the food produced in this manner, and flavormay be imparted by the addition of aromatic herbs.

In order to further increase the nutritive value of the food, fruits,for instance bananas, previously subjected to a suitable drying process,may also be added. Animal matter may also be added to the food.

The food may be manufactured in powdered or granular form, or'in theform of tablets.

What I claim as my invention is:

1. A process of producing an article of food, comprising lightly roastedsoy beans; and then mixing the lightly roasted soy beans with othervegetable substance.

2. An article of food comprising lightlyroasted soy beans mixed withother vegetable substance.

'3. An article of food consisting of unripe, dried and rough-ground ryein combination with steamed oats deprived of their husks and lightlyroasted and ground soy beans, the mixture being in the form of powder,granules or tablets.

4. An article of food comprising lightlyroasted soy beans mixed with ryeand cats.

5. Anarticle of food comprising lightlyroasted soy beans mixed with ryeand steamed oats.

In testimony whereof I have affixed my signature in presence of twowitnesses.

DAVID BRAININ.

WVitnesses HERMAN PLISCHKE, MARIA MENKE.

